The typical time to deep fry fish depends on the thickness and type of fish, as well as the oil temperature and whether the fish is battered or breaded. Here are the key guidelines:

• Heat oil to around 350°F to 375°F (175°C to 190°C).
• For fish fillets about 1 to 3 cm thick, fry for about 3 to 6 minutes total. Thicker pieces take longer, thinner pieces less

• Fry fish until golden brown and cooked through, with a crispy exterior and tender interior. The internal temperature should reach 145°F (63°C)

• For battered fish, frying usually takes about 2 minutes per side (around 4 minutes total)

• For breaded or southern fried fish, fry about 5 minutes or until crispy and golden brown

• Avoid overcrowding the fryer to maintain oil temperature and prevent sogginess

In summary, deep frying fish generally takes between 3 to 6 minutes, depending on size and coating, at an oil temperature of 350–375°F. Use a thermometer to ensure proper doneness and a crispy, golden finish.